Neven Maguire's Get Ahead Gravy

Ingredients

• 2 Onions, roughly chopped
• 2 Carrots, roughly chopped
• 2 Celery Sticks, roughly chopped
• 15g Bunch Fresh Herbs (such as 2 bay leaves, 2 thyme, 2 rosemary & 2 sage sprigs)
• 50g Simply Better Irish Dry Cured Bacon Lardons
• 2 Star Anise
• 1 pack Simply Better Irish Corn Fed Chicken Wings
• 1 tbsp Simply Better Rapeseed Oil
• 3 tbsp Madeira, Sherry or Port
• 4 tbsp Plain Flour
• 2 tbsp Simply Better Cranberry Sauce
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. Preheat the oven to 180ºC (350ºF/Gas Mark 4). Put the onions, carrots, celery and herbs in a large roasting tin and mix well to combine. Scatter over the bacon and star anise. Add the chicken wings to the vegetable mixture and season generously. Drizzle with the oil and roast for 1 hour until the chicken is golden brown and crispy.
2. Remove the tray from the oven and place directly on the hob over a medium heat. Stir well to lift all the caramelised bits from the bottom — the longer you let it sauté, the darker and richer your gravy will be. Pour in the sherry or port and allow to bubble down for a few minutes, stirring continuously.
3. Sprinkle over the flour and stir it into the mixture, cooking for another minute. Pour in 2 litres of boiling water and simmer for at least 30 minutes, or until thickened and reduced by half, stirring occasionally. Mash everything with a potato masher, then pour through a coarse sieve into a large bowl or jug, pressing through all the flavour with the back of a spoon. Stir in the cranberry sauce and season to taste.
4. Leave to cool completely, then remove any fat that settles on top. Transfer to a zip-lock bag and refrigerate for up to 2 days, or freeze for up to a month in advance — ready to reheat on Christmas Day.
5. To serve, defrost overnight if frozen. When your turkey is cooked and resting, skim away the fat from the roasting tin and set it on the hob over a high heat. Pour in the prepared gravy, scraping up all the sticky bits. Strain into a clean pan and simmer gently until ready to use, stirring in the resting juices from the turkey. Serve warm in a gravy boat.